Process of producing wort from malt-flour.



- Patented-Mar. 20, I900.

c. scnmnz. v PROCESS OF PRODUCING WOBT'FROM MALT FLOUR.

(Application filed Eu. 1, 1897.)

(No Model.)

THE Nonms p rrzas ca, PHDYO-LITHQ, WASNINGTON a. c.

CORNELIUS SCHMITZ, OF BOPPARD, GERMANY, ASSIGNOR TO DEUTSOHE' KAPITAL-VERSORGUNGS-BANK KGLN-ON-THERI- IINE, LIMITED, OF

LOGNE, GERMANY.

PROCESS OF PRODUCING WORT FROM MALT-FLOUR.

SPECiFICATION forming part of Letters Patent No. 645,835, dated March 20, 1900. Application filed March 1, 1897. Serial No. 625,631 (No specimens.)

To aZZ whom it may concern.- Be it known that I, CORNELIUS SoHMITz, brewer, a subject of the King of Prussia, Emperor of Germany, residing at Boppard, in the Province of Rhineland, Kingdom of Prussia, Germany, haveinvented certain new and useful Improvements in Processes of Producing \V'ort from Malt-Flour, of which the following is a specification, reference being to had to the accompanying drawings, forming part of this specification, in Which- Figure 1 is a side elevation of the stirrers, the driving and connectin g gearing and shafts, the draw-off wort-pipe, the water-supply pipe,

I 5 the steam-pipe, its cock and indicatingage, the water-outlet pipe, and the wort-discharge pipe, the mash-tun being shown in vertical section to disclose the double walls of the same. Fig. 2 is 'a side elevation of the appazo ratus, showing the mash-tun, the brewers copper, the cooler, the infusion vessel, the pump, and the pipes leading from the brewers copper to the pump and showing also in section the compartments in which the brewing z 5 apparatus is located.

The invention relates to an improved process of producing wort from malt meal or flour, the mode of practicing the process being hereinafter fully described and claimed.

In carrying out my improved process Ihave illustrated a form of apparatus known to me; but I am fully aware that other and possibly better forms of such an apparatus may be employed, my invention relating to an improved process, and one form of apparatus being necessary to illustrate said process.

My improved process is essentially as follows: The mash is mixed with water of 35 centigrade and very gradually heated up to 65 or 66 centigrade. Then a portion of the wort, rich in diastase, is drawn oif, and the mash remaining in the mash-tun is heated to the boiling-point and then boiled.

In orderto gradually heat the original mash as above described from 35 to or centigrade, it is necessary to circulate an inclosed stream of hot water around the mashtun a in such a manner that as the water thus circulated becomes cooled it is con-' stantly conducted back to the boiler and after having been reheated is conducted back to the mash-tun.

The mash-tun a is provided with double walls having spaces It between them, Fig. 1, so that the space within the mash-tun (L, which contains the original mash, "is surrounded by an outer space inclosed between said double walls, said space being connected by a supply-pipe and a Waste-pipe with the brewers Copper 19, as shown. By means of the pump (1, connected with the water-supply pipe, the water is caused to circulate between the mash-tun and the brewers copper in such a manner that the water heated in the brewers copper is conducted to the mash-tun a, im=

parting a part of its heat to the mash left therein, and after parting with its heat flows back to the copper b and is reheated therein, this process being repeated as often as may be necessary. The mash that remains in the mashtun is again heated by the water circulating in the pipes up to 7 5 centigrade and is then clarified, as by settling or filtration, at a tempera= ture from 94:? to 98 centigrade, then cooled to from 69 to 65 centigrade and saccharified at that temperature. From two and one-half to two and three-quarter hours should elapse from the commencement of the mashing until a temperature of centigrade has been saccharification is effected by the addition of the solution, strong in diastase, which has been heretofore drawn off and which has been kept in the vessel f, connected with the copper b, until this time, and then the wort is boiled with hops in the usual way.

To recapitulate, the malt-fiouris first mixed with water at a temperature of 33 centigrade in a vessel (not shown) and placed in the mash-tun a. A circulation of hot water is kept up to and fro between the brewers copper h and the jacket 70 of the mash-tun a, whereby the mash is gradually heated or raised to a temperature of about 65 or 66 centigrade. From one-tenth to one-eighth of the infusion so formed is pumped by suitable connections through the clarifying vessel n, containing the filter or the like, and thence up to the vesself, which is provided with a cock f in its bottom. The residual mash in the tun a is now heated by the hot-water circulation before referred to to about 7 5 centigrade. This is done gradually and occupies usually about two and one-half to two and three-quarter hours. Steam is now let from the pipe f into the jacket 70 of the mash-tun and the mash boiled from fifteen to twenty minutes. Then the wortis tapped therefrom, being at a temperature of from 98 to 94 centigrade, running 0E quite clear and readily even though the finest malt-meal has been employed. The grains remain behind in a nearly-dry or partly-dry condition. The wort so drawn off is led through the cooler c to the copper b, in which it gradually cools down to 69 or 65 centigrade, whereupon the infusion that has hereinbefore been pumped into the vessel f is let down therefrom and effects the saccharification of any starch contained in the wort which has been placed therein. When the saccharification is completethatis,when

the test of iodin no longer turns the wort blue-the wort is heated to the boiling-point, as in ordinary brewing, and after hops have been added is boiled.

This process has the advantage that all of the starch present in the malt is, with the exception of one sixty-ninth per cent. converted' into sugar, while in all the processes hitherto known on an average of five to six per cent. of the starch remains unconverted.

Having thus fully described my invention, I claim- The herein-described process of producing wort from malt-flour, consisting in mixing the mash with water of 35 centigrade gradually heating the same up to 65 or 66 centigrade; then drawing off a part of the wort, rich in diastase; gradually heating the remaining mash up to the boiling-point and then boiling the same; drawing oh? and then clarifying the fluid portion of the same at a temperature from 94 to 98 centigrade; then cooling the liquid down to 69 or 65 centigrade and then saccharifying the starch which still remains therein, by the addition of thefluid, rich in diastase, which has been previously drawn oil": from the mash, substantially as specified.

In witness whereof I have hereunto set my hand in presence of two witnesses.

CORNELIUS SCHMITZ.

Witnesses:

NICOLAUS MASSINGT, WILLIAM H. MADDEN. 

